Drain the water thoroughly making sure that there’s no excess water left in the beans, otherwise the batter might get too watery.
Grind black eyed peas along with green chilies, ginger, garlic, cilantro and salt into a coarse paste without adding any water. The mixture should hold its shape when squeezed.
Heat oil for deep frying.
Take a small lime size portion of the batter, lightly pat it down into a disc and gently place it in the hot oil. Depending on the size of your pan, fry about 4~6 vadas at a time. Make sure not to crowd the pan.
Fry on medium flame until vadas are golden brown on both sides. Remove with a slotted spoon onto a paper towel lined plate and repeat with the remaining batter. Serve hot as is or with a chutney.